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Huaiyang Cuisine

An Introduction to Huaiyang Cuisine

Huaiyang Cuisine is a general term referring to the cuisines that have the characteristic flavors of dishes in Hua'an, Yangzhou, and Zhenjiang. Coming into existence in Ming and Qing dynasties, it ranks among the Four Grand Cuisines in China, with the other three being Lu Cuisine, Sichuan Cuisine, and Yue Cuisine. Huaiyang Cuisine always plays a leading role in the banquets for landmark events: the first Grand Banquet for the Ceremony of the Founding of the People's Republic of China in 1949, the grand banquet for the celebration of the 50th anniversary of the Founding of the People's Republic of China, President Jiang Zeming's entertainment of U.S. President George.W. Bush in 2002.

Huaiyang Cuisine is rigorous in selecting materials. Its cooking techniques vary with the differences of materials. Meticulously and elaborately prepared, the dishes are elegant. Huaiyang Cuisine seeks to retain the original flavor, the freshness, and temperance of food. Famous dishes include clean-stewed meatball dotted with crab spawn and crabmeat, boiled tofu shreds, three-duck dish, crystal meat and fish delicacy, squirrel-shaped salmon, crisp eel. This type of cuisine is refined, delicate, and elegant.

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